Rigatoni with Brussels Sprouts and not only

Rigatoni with Brussels Sprouts and not only

Rigatoni can be a cosy dish now in February. You can feel the spring coming in those green ingredients it has, but leek reminds you that winter is still here and can still offer delicious varieties. Add to rigatoni Parmesan cheese and lemon wedges to experience the best moments ever while eating during a February cold winter night.

Ingredients

  • 1 pound Brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces rigatoni
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Cooking method

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.

 

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

 

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

 

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

 

Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

 

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Recipe source: Claire Saffitz

Photo credit:  Alex Lau

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